Optimizing Protein Fractions in Chickpeas: A Salinity Alleviation Approach with Calcium and Potassium Supplementation

Abstract

Background: Malnutrition is a serious worldwide public health concern that affects both adults and children. It has a substantial negative impact on society and the economy. COVID-19 has exacerbated this problem by reducing household income and access to food. Legumes, especially chickpeas, in particular, are a great source of important nutrients and can help alleviate protein-energy malnutrition. But soil salinity is a big problem for growing chickpeas and, by extension, for food security worldwide. The present study was to estimate the effect of minerals under salinity stress on protein fractions in different genotypes of chickpea. This study explores the potential of calcium (Ca) and potassium (K) supplementation to alleviate salinity stress and improve protein content and quality in chickpeas. Methods: Two chickpea cultivars, salt-sensitive (C-235) and salt-tolerant (CSG-8962), were subjected to varying levels of salinity and mineral treatments (in a ratio of 7:2:1) to examine their effect on protein fractions, which were extracted and estimated. Result: The findings show that, under the conditions of salinity stress, the simultaneous application of calcium and potassium considerably increases the amounts of protein fractions (albumins, globulins, glutelins and prolamins). These results highlight the significance of mineral supplements as a sustainable approach to increasing agricultural yields and fighting malnutrition in salty environments.